Bhopali Pilaf With Peas & Carrots
indian, side dish, tnt
2 cup basmati rice
1 1 1/2 piece ginger --
1 chopped
8 large garlic cloves -- chopped
4 tablespoon vegetable oil
4 whole cloves
1 large black cardamom pod
1 1 piece cinnamon stick
2 bay leaves
1/4 teaspoon black cumin seeds
1/8 teaspoon mace
1 medium onion -- cut into half
1 rings
2 small carrots -- diced very fine
1 cup peas, if frozen -- defrost
1 teaspoon salt
Wash rice very well. Cover with 5 cups water & soak for 30 minutes. Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.
Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown. Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas. Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.
Madhur Jaffrey, "A Taste of India" mmed IMH c/o Georges' Home BBS 2:323/4.4
Recipe By :
From: Mary Riemerman Date: 21 Nov 96 National Cooking Echo Ä
Yield: 6 servings